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Ipomoea aquatica, widely known as water spinach, is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. I. aquatica is generally believed to have been first domesticated in Southeast Asia .
In the 2000s (decade) the farmers got into a dispute with the Texas Parks and Wildlife Department (TPWD) over the farming of water spinach, which the TPWD classified as “Harmful or Potentially Harmful Exotic Fish, Shellfish and Aquatic Plants.” [58] Ultimately the TPWD allowed the farming of water spinach with proper mandated state regulations.
Ipomoea aquatica (water spinach; 蕹菜; wèngcài) semi-aquatic with hollow stems and long, lance-shaped leaves. Known as kangkong in South-East Asia, sold as "Ong Choy" or "On Choy" in West Coast North American Chinese markets. Malabar spinach, (落葵; luòkuí) with thick, succulent, heart-shaped leaves
Cleome serrulata, known as Navajo spinach; Ipomoea aquatica, known as water spinach, river spinach or Chinese spinach; Morogo, or African spinach, referring to a group of at least three different dark green leafy vegetables; Rumex acetosa, also known as spinach dock; Tetragonia tetragonioides, known as New Zealand spinach or sea spinach
Abbott instructed TCEQ to accept the water after the International Boundary and Water Commission announced U.S. and Mexican authorities signed an agreement on Nov. 7 to ensure Mexico made regular ...
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Water spinach thrives in the waterways, rivers, lakes and swamps of tropical Southeast Asia and Southern China. The garlic and shallots or onion are stir-fried in cooking oil, then the cleaned and cut water spinach are added, stir-fried in a wok on a strong fire with a small amount of cooking oil. The stir-frying lightly caramelises the vegetables.
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